Ingredients

2 tbsp cornstarch
3 tbsp soy sauce
1 1/3 cups Vegetable Stock
1/2 tsp garlic (granules)
2 tbsp Mayver’s Hulled Organic Tahini
2 tsp canola oil (olive)
1 cup green onion
2 1/2 garlic cloves (minced)
3 cups sliced mushrooms (portabella)
2 cups seitan (strips thinly sliced)
black pepper (ground, taste)
1 pasta (normal sized package)
3 tbsp sour cream (vegan)

Method

Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside.

Place oil in a large skillet and heat over medium-high. When the oil is hot, sauté the onion and garlic for 10 minutes.

Add the mushrooms and cook, stirring often, for 5 to 7 minutes.

Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through.

Season the stroganoff with ground pepper. Serve at once over egg-free noodles.